Creamy Coconut Chicken Curry

This Creamy Coconut Chicken Curry is rich, flavorful, and packed with tender chicken pieces simmered in a luscious coconut milk sauce infused with aromatic spices. This easy, one-pot meal comes together quickly, making it perfect for busy weeknights or a cozy weekend dinner. Serve it over rice, quinoa, or with warm naan bread for the ultimate comfort meal.

Why You’ll Love This Recipe

• Rich and creamy – Coconut milk creates a silky, luxurious sauce.
• Packed with flavor – Infused with warming spices like turmeric, cumin, and coriander.
• Easy one-pot meal – Simple to make with minimal cleanup.
• Customizable heat level – Adjust the spice to your preference.
• Perfect for meal prep – Tastes even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Curry:

• Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• Coconut oil or vegetable oil
• Onion (finely chopped)
• Garlic (minced)
• Fresh ginger (grated)
• Canned coconut milk (full-fat for creaminess)
• Diced tomatoes (canned or fresh)
• Curry powder
• Ground cumin
• Ground coriander
• Turmeric powder
• Garam masala
• Red pepper flakes or fresh chili (optional, for heat)
• Fresh cilantro (chopped, for garnish)
• Lime wedges (optional, for serving)

Directions

this recipe

1. Cook the aromatics: In a large skillet or pot, heat coconut oil over medium heat. Add onions and sauté until soft, about 3-4 minutes. Stir in garlic and ginger and cook for another 1-2 minutes until fragrant.
2. Add the spices: Stir in curry powder, cumin, coriander, turmeric, and garam masala. Toast the spices for 30 seconds to release their flavors.
3. Cook the chicken: Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes.
4. Simmer the curry: Pour in the coconut milk and diced tomatoes, stirring to combine. Bring to a gentle simmer and cook for 15-20 minutes until the sauce thickens and the chicken is cooked through.
5. Adjust seasoning: Taste and season with salt, pepper, and red pepper flakes (if using) as needed.
6. Garnish and serve: Sprinkle with fresh cilantro and serve with lime wedges over rice or with naan bread.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetarian Coconut Curry – Replace chicken with tofu, chickpeas, or mixed vegetables.
• Spicy Coconut Chicken Curry – Add extra chili powder, fresh chilies, or a splash of sriracha for more heat.
• Lemongrass Coconut Curry – Add fresh lemongrass stalks while simmering for a citrusy twist.
• Low-Carb Option – Serve over cauliflower rice or zucchini noodles instead of rice.
• Thai-Inspired Curry – Add a tablespoon of Thai red curry paste for extra depth of flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat or in the microwave in 30-second intervals, adding a splash of water or coconut milk if needed.

FAQs

Can I use light coconut milk?

Yes, but full-fat coconut milk provides a richer, creamier texture.

Can I use bone-in chicken pieces?

Yes! Adjust cooking time to ensure the chicken cooks through thoroughly.

How do I thicken the curry sauce?

Simmer uncovered for a longer time, or add a tablespoon of coconut cream for a thicker texture.

Can I make this curry dairy-free?

It’s already dairy-free, thanks to coconut milk—perfect for lactose-intolerant diets.

What vegetables can I add?

Spinach, bell peppers, peas, or sweet potatoes all pair well with this curry.

Can I make this recipe in a slow cooker?

Yes, cook on low for 6 hours or high for 3-4 hours. Add coconut milk in the last hour to keep it creamy.

What’s the best side dish for coconut chicken curry?

Serve with basmati rice, naan bread, or steamed vegetables for a complete meal.

How spicy is this recipe?

It’s mildly spiced, but you can adjust the heat by adding more chili flakes or fresh chili.

Can I use curry paste instead of curry powder?

Yes, substitute with Thai red or green curry paste for a different flavor profile.

How do I prevent the coconut milk from curdling?

Cook on low to medium heat and avoid boiling the coconut milk too rapidly.

Conclusion

This Creamy Coconut Chicken Curry is the perfect balance of warmth, creaminess, and rich spices, making it a comforting and flavorful meal for any night of the week. It’s easy to prepare, packed with wholesome ingredients, and pairs perfectly with rice, naan, or your favorite veggies. Try it today for a simple, satisfying dish that will quickly become a family favorite!

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